I love to create. I love to make magic. I love to create the unexpected.
I never taste the wine first in restaurants, I just ask the waiter to pour.
I am not a chef. I am not even a trained or professional cook. My qualification is as an eater.
You could probably get through life without knowing how to roast a chicken, but the question is, would you want to?
Sometimes. . . we don't want to feel like a postmodern, postfeminist, overstretched woman but, rather, a domestic goddess, trailing nutmeggy fumes of baking pie in our languorous wake.
You cannot truly say you live well unless you eat well.
I think we all live in a world that is so fast-paced, it's threatening and absolutely saturated with change and novelty and insecurity. Therefore, the ritual of cooking and feeding my family and friends, whoever drops in, is what makes me feel that I'm in a universe that is contained.
The many varieties and wonderful colors of the modern dahlia make it a totally different flower from the one our grandmothers knew. The names are descriptive of the different varieties, and as there are so many of them, and they bloom from early in June or July until frost, a garden of dahlias might be very interesting.
I was not born with enough middle fingers.
You have to allow your mind to create and then if you want to censor something and bring it down or point it in a different direction, then you can do it.
I worry about the lack of experience that Rex Tillerson has had on the diplomatic front and, frankly, I think that's true for many of the appointments to [Donald] Trump's cabinet.